Burmese Curry Kit - ChintheBy: Chinthe
Ref: BUR006
The Chinthe (pronounced chin-thay) family business was established in 1974 when Bertie and Barbara began making and selling Burmese condiments to supplement their grocery trade. Today their grandchildren continue the tradition, using the same authentic recipes to produce this range of Burmese pickles, sauces and condiments.
Sample curry Burmese style with this See Byan (70g) and Prawn Balachaung (80g) combo...
See Byan is the staple Burmese curry. The blend of spices provide a unique flavour, different from Thai, Indian and Chinese dishes, yet capturing the best of south east Asian cuisines.
Burmese Prawn Balichow (Balachaung) is used like ketchup or mustard. Traditionally an accompaniment (in every sense of the word), it will always be found on Burmese dinner tables.
Chinthe Burmese Prawn Balachaung is packed with prawns and chilli, and adds a special something to See Byan curry dishes. Hot and spicy, sweet and sour, the layers of flavours unfold, finishing with a kick of chilli hotness.
Recipe for See Byan Curry
Serves 4
70g jar Chinthe Burmese Curry Paste
500g meat, fish or vegetables, chopped into pieces
1 sliced onion
500ml water
• Pour the Burmese Curry Paste in to a pan, add the meat/fish/vegetables and stir fry over a high heat for 3 minutes.
• Add the sliced onion and water, stir well and bring to the boil.
• Reduce heat to a low simmer and cover. Simmer for 20-30 minutes until the the meat/fish/vegetables are cooked.
• Check seasoning, add salt to taste, and serve with rice or noodles and Prawn Balachaung.
Burmese Curry Paste Ingredients: Vegetable Oil, Paprika, Chilli, Onion, Ginger, Fish Sauce (Fish Extract, Water), Garlic, Spices, Flavour Enhancer E621.
Prawn Balachaung Ingredients: Vegetable Oil, Dried Shrimp 17%, Chilli 9%, Shrimp Paste (Cornflour, Shrimp), Sugar, Garlic, Malt Vinegar (Contains Glutens), Ginger, Tamarind, Salt.
Store in a cool dark place. Once opened, consume within 4 weeks.
Handmade in the UK!
Price: £4.45
Quantity: | 
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